Vegetable Fried Rice – Yasai Chahan
At first I didn’t want to have another fried rice recipe on my blog (this is the 3rd one) but then saw no reason why there shouldn’t be since it’s always on my repertoire. Fried rice is the perfect dish when you have leftovers! Plus, everyone loves fried rice and it can be used either as a side or a main. It’s colorful, tasty and comforting, and brings back memories of going to the Chinese buffet with your family as a kid, when you thought beef and broccoli was the best thing on the planet!
PrintVegetable Fried Rice
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side
- Cuisine: Japanese, Rice
Ingredients
Scale
- 1 small onion (diced)
- 1 small carrot (diced)
- 1/2 green bell pepper (diced)
- 1 clove garlic (minced)
- 1/2 thumb size ginger (minced)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon powdered chicken stock
- 2 eggs (beaten)
- 2 cups cooked Japanese rice (or other type of rice)
- salt and pepper (to taste)
Instructions
- In a pan over high heat, add oil, onions, carrots, green pepper, garlic and ginger. Cook for a few minutes until veggies are tender but still yielding a crunch (3-4 minutes).
- Add rice, and break it down using a rice paddle or spatula. Sprinkle chicken stock while stir frying. Push the rice to one side and pour the eggs on the other side. Swish the eggs around and slowly mix them in with the rice.
- Season well with salt & pepper and serve.
Nutrition
- Calories: 218
- Saturated Fat: 1
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